This dish can be made in a 9x13 baking dish or 8 ramekins (which we use).

8-10 croissants

12 eggs

2 cups ½ & ½

½ tsp cinnamon

½ tsp nutmeg

1 tsp vanilla extract

Diced salted Macadamia nuts for garnish

Preheat oven to 350 degrees and spray baking dish or ramekins with Pam. 

Tear croissants into small pieces and place evenly in baking dish/ramekins.  If using ramekins it should be about 1 croissant per ramekin. 

Beat the eggs and add the remaining ingredients. 

Pour mixture evenly over the croissants. 

If using ramekins pour about ¾ of the way up the ramekin.

 Let stand for 30 minutes or so prior to baking to let the croissant soak up the egg mixture. 

Bake approximately 40 minutes or until centers are set. 

Serves 8.

Tropical syrup

1 cup sugar

½ cup water

½ cup orange juice

1 Tbsp corn starch

2 Tbsp butter

1 cup diced pineapple

1 cup diced banana

Combine sugar and water in a saucepan. 

Combine juice and corn starch, set aside. 

Bring to a boil and stir until sugar has dissolved. 

Pour in the mixed orange juice/corn starch mixture. 

Bring back to a boil stirring frequently.  Lower temperature and add butter, let simmer for 5 minutes and turn off heat. 

Add diced pineapple and bananas to the orange syrup. 

Keep warm and serve over croissant French toast. You can double this recipe if you would like more syrup. (It’s also great over ice cream.)